Glamorgan Sausages With Red Onion and Chilli Relish

Submitted by PanNan

"These sausages are traditional Welsh vegetarian comfort food."

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 tablespoons butter
• 4 ounces leeks, trimmed and finely sliced (prepared weight)
• 6 ounces fresh white breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 5 ounces caerphilly cheese, finely grated (or Welsh cheddar)
• 2 free-range eggs, separated
• 1 teaspoon English mustard
• 1⁄2 teaspoon flaked sea salt
• 5 tablespoons sunflower oil
• 1⁄4 teaspoon fresh ground black pepper
• 2 tablespoons sunflower oil
• 2 medium red onions, finely sliced
• 1 red pepper, finely chopped
• 2 garlic cloves, crushed
• 2 1⁄2 ounces brown muscovado sugar
• 5 tablespoons white wine vinegar

directions

1. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not browned.
2. Put 1/2 of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and the freshly ground black pepper in a separate bowl.
3. Remove the frying pan from the heat and transfer the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with wax paper or plastic wrap.
4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Place the rest of the breadcrumbs in a shallow bowl or plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place back on the baking tray. Chill the sausages in the fridge for 30 minutes.
5. Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to brown. Add the red pepper and garlic to the pan and cook for a further five minutes, stirring regularly.
6. Sprinkle the onion mixture with the sugar and add the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then transfer into a serving dish.
7. Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish. It's commonly served with thinly sliced runner beans.